The best Greek potatoes (with a video)

Last Updated on 30 Jul 19

They’re full of rich, lemony flavour, they’re soft and creamy on the inside and lightly crispy and caramelized on the outside. I rarely claim a recipe is ‘the best’, but I really can’t imagine better Greek potatoes than these!

Potatoes done the Greek way are a mainstay of the average Greek kitchen. If you’ve never tried them, you truly are missing out.

Some of the best Greek dishes are cooked slowly, and these potatoes are no exception.

They take about an hour and a half to cook, but they are EASY. Simply cut potatoes into thick wedges, tip into a baking dish and pour over stock, olive oil, lemon juice and oregano. Bake for 45 minutes, stir well, then bake for another 45 minutes.

Pour garlic, stock, olive oil, lemon juice and oregano over chunky potato wedges and BAKE

An hour and a half later and this is what you get

I think the only other recipe I’ve dared to call ‘the best’ was another potato recipe – cheesy roasted cauliflower mashed potatoes, if you’re interested. They’re a perfect Thanksgiving or Christmas side!

Generally I’m a bit afraid to claim that something is ‘the best’. But these potatoes… wow. I didn’t hesitate.

So what makes them so delicious? One secret is a common one used by the Greeks – olive oil, and lots of it. So don’t be shocked by how much oil is in this recipe. Remember you won’t be eating the whole pan by yourself. But I won’t judge you if you do. And anyway… HEALTHY FATS!

The next little secret is in the stock. Because the potatoes bake in some liquid, they are beautifully soft and creamy inside. But because you don’t completely cover the potatoes with liquid, they still end up quite crispy.

There’s also garlic and lemon juice, and we don’t hold back on these either. Just throw generous amounts of both in. Combined with a bit of salt, all this gives you a gorgeous umami flavour.

Besides these Greek potatoes being the tastiest potatoes you’ll ever eat, they go with so many things as a side. I often make them alongside Greek meatballs (recipe coming soon!), salad and Greek yogurt – just because I’m too lazy to make tzatziki!

Another easy and delicious Greek meal, this time with chicken and potatoes!

BUT the possibilities are endless. Supermarket rotisserie chicken goes really well as does any grilled or baked meat, easy moussaka, fish, or vegetarian options like this favourite baked eggplant.

I also find these potatoes can be casual or fancy. They’re easy to prepare on a busy weeknight, but they also make a fantastic side to serve to guests. Go on, get them on your Thanksgiving or Christmas table!

Oh, and rule number one – don’t forget to scrape the pan to get the super dark and crispy caramelized bits. Trust me, it’s criminal to leave those behind!

Scroll down to below the recipe to watch the handy how-to video (at top of post on desk top!)

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4.2 from 71 votes

The best Greek potatoes

These Greek potatoes truly deserve to have the words 'the best' in their title. They're tasty, creamy, and crispy all at the same time, and go with anything. You might find yourself eating the whole pan to yourself. Don't say I didn't warn you!

Course Side Dish

Cuisine Greek

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Servings 4 as a side

Calories 390kcal

Author Helen

Ingredients

• 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)
• 6 garlic cloves crushed
• 1/2 cup chicken broth (or vegetable broth)
• 1/2 cup olive oil
• 1 lemon juice of (medium to large)
• 1 tablespoon oregano dried
• 1 teaspoon salt
• 1/2 teaspoon pepper
• parsley for sprinkling at the end (completely optional)

US Customary - Metric

Instructions

• Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
• Pour the potato wedges into the dish/tray in an even layer.
• Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
• Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
• Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!

Notes

These potatoes go with almost anything as a delicious side. Serve with Greek meatballs (or regular meatballs), roast meat, fish, or a vegetarian option like baked eggplant.

chicken/vegeetable broth (US) = chicken/vegetable stock (UK)

Nutrition

Calories: 390kcal | Carbohydrates: 33g | Protein: 6g | Fat: 27g | Saturated Fat: 3g | Sodium: 713mg | Potassium: 1031mg | Fiber: 7g | Vitamin A: 20IU | Vitamin C: 43.6mg | Calcium: 103mg | Iron: 8.3mg

Have you made this recipe?Tag @scrummylane on Instagram and hashtag it #scrummylane!

This post may contain affiliate links to products I use to make this recipe!